Low Sodium Boneless Buffalo Wings
Satisfy your craving for classic buffalo wings with this guilt-free twist on a beloved favorite—Low Sodium Boneless Buffalo Wings. Perfectly tender chunks of chicken breast are marinated in tangy buttermilk, coated in a flavorful spice-infused flour blend, and baked to golden perfection for a healthier alternative to frying. The real showstopper, though, is the zesty homemade buffalo sauce made with unsalted butter, honey, and low sodium hot sauce—offering all the bold flavor without the salt overload. Ideal for game-day gatherings, weeknight dinners, or anytime you’re looking to indulge with less sodium, these wings pair beautifully with fresh celery and your favorite low sodium dip. Ready in just 40 minutes, this recipe is proof that you can enjoy your favorite comfort food guilt-free!
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Unsalted butter
- 0.5 cup Low sodium hot sauce
- 1 tablespoon Honey
- Olive oil cooking spray
Instructions
Cut the chicken breasts into bite-sized chunks, about 1 inch in size.
Place the chicken pieces into a bowl and pour the buttermilk over them. Stir to ensure all pieces are coated, then cover and refrigerate for 30 minutes to marinate.
In a shallow dish, combine the flour, paprika, onion powder, garlic powder, black pepper, and cayenne pepper.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil cooking spray.
Remove the chicken from the buttermilk, letting the excess drip off, and toss the pieces in the flour mixture until fully coated. Shake off excess flour.
Arrange the coated chicken pieces on the prepared baking sheet. Mist the tops lightly with olive oil cooking spray to help them crisp up.
Bake in the preheated oven for 15-20 minutes, turning midway through the cooking time, until the chicken is golden brown and cooked through.
While the chicken is baking, prepare the buffalo sauce. Melt the unsalted butter in a saucepan over low heat. Stir in the low sodium hot sauce and honey until well combined.
Once the chicken is done, remove it from the oven and place it in a large bowl. Pour the buffalo sauce over the cooked chicken pieces and toss to evenly coat.
Serve hot, with celery sticks and a choice of low sodium dip, if desired.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 29.8 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 385 mg | 30% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1788 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
